Preheat oven to 175 C and grease and line a 20cm loaf tin. Using an electric mixer, cream butter, sugar and lemon zest until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour and coconut cream mixture and mix until just combine. Pour batter into a prepared loaf tin and bake for 45 minutes or until a skewer inserted into the middle returns clean.

To make glaze, heat lemon juice, passion fruit pulp and sugar in a small saucepan. Stir and bring to the boil then remove from heat and allow to cool.